Another tested and proven delicious recipe from Cook's Illustrated. Looking for the right texture with rich pumpkin flavor and balanced sugar and spice was more challenging that anticipated. But after hours of work the right recipe evolved. What I appreciated most was the thought given to flavor verses time- the saucepan also served as the mixing bowl.
Makes 2 loaves
Ingredients:
Topping
5 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 can unsweetened pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts, tasted and chopped fine
Instructions:
For the topping: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand, set aside.
For the bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.
Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until 6 to 8 minutes, stirring constantly.
Remove from heat and stir in granulated sugar brown sugar, oil and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.
Fold flour mixture into pumpkin mixture until combined. Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf.
Bake until tester inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1 hour. To serve warm, slice and lightly heat under broiler or serve at room temperature.